How to Use a Reverse Flow Smoker?



    Example of a smoker using reverse flow

    In contrast to a reverse flow offset smoker, this style of smoker works by forcing heat and smoke through a baffle plate, underneath the cooking grates, and into the cooking chamber on the opposite side of the firebox.

    These BBQ smokers have an airflow that circulates throughout the chamber and exits through a smoke stack on the firebox side. During the smoking process, the baffle serves as a heat sink and griddle pan to collect some grease.


    Since they provide greater heat dispersion, these offset smokers may in some respects make smoking your grilled foods simpler. Compared to a typical fire box smoker, they are made to produce even heat and improved temperature distribution.

    The cooking temperature will be constant over the entire cooking area, which provides an additional benefit. You won’t need to move the meat during the cooking process since the flow system will get rid of the extra heat that builds up close to the firebox. There will be more consistency in the smoke flavour.


    Step 1: Always marinate your meats the day before [1]. Trim any excess fat or connective tissue to reduce tenderness. We recommend a spice paste for pull apart with fork-tender pork shoulders and brisket. If you have the time, chill your pork shoulder or ribs overnight.

    Step 2: Clean the cooking racks of your reverse flow offset smoker with a small piece of aluminium foil or simply a grill brush. It will improve the cooking experience and aid in the smoking of meat. Any smoker, whether reverse flow or not, should be well-maintained.

    Step 3: Fill the fuel basket with your fuel source, which could be briquettes or lump charcoal depending on your cooking methods. Read this article to learn more about different types of charcoal, their benefits and drawbacks, and which product we consider to be the best charcoal for smoking.

    To light the firebox chamber, you can also use a medium chimney starter. To get a smokey flavour, add as many hardwood chunks as you like.

    Step 4: To monitor the cooking temperature inside the steel construction chamber, we recommend using a digital thermometer. You might want to place the thermometer display near the side work areas so that you can easily see it. Reverse flow smokers heat up more slowly than other types of grills. This procedure could take anywhere between 15 and 45 minutes.

    Step 5:  You may need to open or close the sliding vents and smokestack locations to change the internal air flow. Some smoker fireboxes must be adjusted by opening the door and allowing some of the heat and smoke to escape before entering the cooking chamber.

    Because reverse flow smokers produce a lot of smoke, open the vents to lower the temperature and close them to raise it. When the internal temperature reaches 225 degrees Fahrenheit (107 degrees Celsius), you are ready to begin smoking. Close the lid and place the meat on the grill plates.

    Step 6:  Cook the meat for several hours on low heat. We recommend at least 10 hours for pork and brisket. Wrap your brisket to get that juicy flavour. Baby back ribs should take about 3 hours to cook. Every 2 hours, we recommend basting your meats. Keep an eye on the temperature and refill your firebox as needed to keep the smoke flowing. You can now season your offset smoker after learning how to use a reverse flow smoker.

    Because of its consistent temperature zones and simple setup, a reverse flow smoker can be a good way to get started with smoking meats, whether you want to barbecue brisket or load up the smoker with burgers.


    Please enter your comment!
    Please enter your name here